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Between the contrast of the texture from the panko bread crumbs and the full-flavored Parmesan cheese, these will be hard to stay away from! But not to worry, these appetizers are a diabetes delight, so feel free to indulge!

What You'll Need

2 zucchini, cut on the diagonal into 3/4-inch thick slices

1/2
cup panko (Japanese-style) bread crumbs

1 tablespoon grated Parmesan cheese

1 tablespoon reduced-fat mayonnaise

1/2
teaspoon garlic powder

1/2
teaspoon onion powder

1/4
teaspoon seasoned salt

1/4
teaspoon black pepper

What to Do

Preheat broiler. Line a baking sheet with aluminum foil.

In a medium saucepan over high heat, bring 1 inch water to boil. Add zucchini slices, reduce heat to low, and simmer 3 to 5 minutes, or until just tender. Drain and pat dry with paper towels.

In a small bowl, mix bread crumbs, cheese, garlic powder, onion powder, seasoning salt, and black pepper. Spread mayonnaise on one side of each zucchini slice. Coat that side with bread crumb mixture and arrange on prepared baking sheet.

This looks like the perfect thing to make ahead of dinner since everyone wants to come and sample what I am cooking so much. I love the idea of the spiced bread crumbs. I think a little pepper flake on some of them would add some zing for the ones of us that like spicy foods too. Have you added a kick to this recipe with anything yet?

Hi there! The Test Kitchen says that you can add 1/4 tsp cayenne pepper or red pepper flakes to give this recipe a kick. Remember that altering the ingredients will change the provided nutritional information and this recipe may no longer be considered diabetic-friendly. Enjoy!

I can't wait to make these! So much better than the breaded pickle chips or onion rings in the freezer at the grocery store! And there's nothing better than panko for a good crunchy coating! I like zucchini.I will probably dip these in a little homemade buttermilk dressing.